Pesto Ravioli with Chicken
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 15 | ounces |
chicken tenders
cut up |
|
| ¾ | cup |
chicken broth
|
|
| 9 | ounces |
ravioli
cheese filled |
* |
| 3 | small |
zucchini
cut into 1/4 inch slices |
|
| 1 | large |
sweet red bell peppers
thinly |
|
| ¼ | cup |
basil pesto
|
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 433.5 | ml/g |
chicken tenders
cut up |
|
| 177 | ml |
chicken broth
|
|
| 260.1 | ml/g |
ravioli
cheese filled |
* |
| 3 | small |
zucchini
cut into 1/4 inch slices |
|
| 1 | large |
sweet red bell peppers
thinly |
|
| 59 | ml |
basil pesto
|
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Heat oil in a 12 inch skillet over medium high heat.
Cook chicken in oil about 4 minutes, turning occasionally, until brown.
Remove chicken from skillet.
Add broth and ravioli to the same skillet.
Heat to boiling; reduce heat; cover and simmer about 4 minutes or until ravioli is tender.
Stir in zucchini, bell pepper and chicken.
Cook over emdium high heat about 3 minutes, stirring occassionally, until vegetables are crisp-tender and chicken is no longer pink in center.
Toss with pesto.
Sprinkle with cheese.
